How to Make Rajma Masala – A Hearty North Indian Kidney Bean Curry Recipe

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Introduction: What is Rajma Masala?

Rajma Masala, also known as Kidney Bean Curry, is a comforting North Indian dish made with red kidney beans simmered in a rich, spiced tomato-onion gravy. Hugely popular in Punjabi households, it is best enjoyed with steamed basmati rice – a pairing fondly known as Rajma Chawal.

In this blog article, you'll discover how to make Rajma Masala at home using everyday ingredients and simple techniques. Whether you're a beginner or a seasoned cook, this authentic recipe delivers wholesome flavour, perfect for weekday dinners or family get-togethers.

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⭐ Why You’ll Love This Rajma Masala Recipe

Authentic Punjabi-style flavour

High-protein and vegetarian

One-pot and freezer-friendly

Budget-friendly and satisfying

Easy to make with British kitchen staples

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🛒 Ingredients You’ll Need

Here's a list of ingredients to make classic Rajma Masala:

For the Beans:

Rajma (red kidney beans) – 1 cup (dried) or 2 cups (cooked/canned)

Water – for soaking and pressure cooking

Salt – 1 tsp (or to taste)

For the Masala Gravy:

Onions – 2 medium, finely chopped

Tomatoes – 2 large, pureed or finely chopped

Garlic cloves – 4, minced

Ginger – 1 inch, grated

Green chilli – 1, chopped (optional)

Spices:

Turmeric powder – ½ tsp

Coriander powder – 1½ tsp

Cumin seeds – 1 tsp

Red chilli powder – ½ tsp (adjust to taste)

Garam masala – 1 tsp

Cumin powder – ½ tsp

Kasuri methi (dried fenugreek leaves) – 1 tsp (crushed, optional)

For Garnish:

Fresh coriander leaves – a handful, chopped

A knob of butter or a dash of cream (optional)

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🧑‍🍳 Step-by-Step Instructions to Make Rajma Masala

🌾 Step 1: Soak and Cook the Rajma

1. Soak 1 cup of dried rajma beans overnight (or for at least 8 hours).

2. Rinse and pressure cook with 3 cups of water and 1 tsp salt for 6–7 whistles, or until soft.

Alternatively, use 2 cups of canned kidney beans, drained and rinsed.

3. Reserve some of the cooking water to use in the gravy later.

> 🔍 Pro Tip: Properly cooked rajma should be soft enough to mash between two fingers.

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🍅 Step 2: Prepare the Masala Base

1. Heat 2 tbsp oil (or ghee) in a heavy-bottomed pan.

2. Add 1 tsp cumin seeds and let them splutter.

3. Add finely chopped onions and sauté until golden brown (about 8–10 minutes).

4. Add ginger, garlic, and green chilli. Sauté for 1–2 minutes until fragrant.

5. Stir in pureed tomatoes. Cook for 7–8 minutes until oil separates from the masala.

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🧂 Step 3: Add the Spices

1. Add:

½ tsp turmeric powder

1½ tsp coriander powder

½ tsp red chilli powder

½ tsp cumin powder

2. Mix well and cook the spices for 2–3 minutes.

> 🍛 Chef’s Tip: If the mixture sticks to the pan, splash a little water and continue cooking.

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🫘 Step 4: Simmer with Rajma

1. Add the cooked rajma along with some of the reserved cooking water.

2. Mix and mash a few beans with the back of the ladle for a creamier texture.

3. Cover and simmer on low heat for 15–20 minutes, stirring occasionally.

4. Finish with:

1 tsp garam masala

1 tsp crushed kasuri methi

Salt to taste

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🌿 Step 5: Garnish and Serve

Garnish with fresh coriander, a knob of butter, or a swirl of cream for extra richness. Serve hot with:

Steamed basmati rice

Jeera rice (cumin rice)

Roti or naan

Onion salad and lemon wedges

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🍽 Nutritional Benefits

Rajma Masala is not just delicious – it’s packed with nutrition:

High in plant-based protein and fibre

Rich in iron, potassium, and magnesium

Low in fat (if cooked with minimal oil)

Ideal for vegetarians and vegans

> 🧘‍♂️ It keeps you full longer and aids digestion, making it a wholesome meal.

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🇮🇳 Rajma in Indian Culture

Rajma Masala is especially popular in Punjabi households, where it's often the highlight of a Sunday lunch. It's considered a comfort food – warm, hearty, and best enjoyed with rice and loved ones.

It's also commonly served in Indian canteens, restaurants, and dhabas across North India.

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🛍 Where to Buy Ingredients in the UK

You can find all ingredients at:

Indian grocery stores like Patel Brothers, Spices of India, or Quality Foods

Mainstream supermarkets such as Tesco, Asda or Sainsbury’s (look in the World Foods aisle)

Online retailers including Amazon UK or Red Rickshaw

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❄️ Storage and Leftover Tips

Rajma Masala keeps well for up to 3 days in the fridge.

The flavour actually improves the next day!

Freeze in airtight containers for up to 2 months.

Reheat with a splash of water to loosen the consistency.

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🔁 Variations of Rajma Masala

Rajma without onion & garlic – Perfect for fasting or satvik meals.

Creamy rajma – Add fresh cream or coconut milk for a luxurious touch.

Spicy dhaba-style rajma – Add more garam masala, ghee, and green chillies.

Rajma with mixed vegetables – Add peas, carrots or bell peppers for extra nutrition.

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📝 Rajma Masala Quick Recipe Card

Ingredient Quantity

Rajma (kidney beans) 1 cup (dry) or 2 cups cooked

Onion 2 (chopped)

Tomato 2 (pureed)

Ginger-Garlic 1 tbsp

Spices Turmeric, cumin, garam masala, etc.

Oil or ghee 2 tbsp

Salt To taste

Water As needed

Steps:

1. Soak & cook kidney beans.

2. Make onion-tomato masala with spices.

3. Add beans & simmer for 15–20 minutes.

4. Garnish & serve with rice or bread.

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🙋 FAQs About Rajma Masala

Q1: Can I use canned kidney beans?

Yes! Just rinse thoroughly and reduce cooking time as they are already soft.

Q2: How to reduce gas from rajma?

Soak beans overnight and discard the soaking water. Add a pinch of asafoetida (hing) while cooking.

Q3: Can I make rajma masala in a slow cooker?

Absolutely. Prepare the masala on the hob, transfer everything to a slow cooker and cook on low for 6–7 hours.

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✅ Final Thoughts

Rajma Masala is the ultimate Indian comfort food – rich, warming and deeply satisfying. Whether you're enjoying it with rice on a lazy weekend or packing it in your weekday lunchbox, it's a flavourful and nutritious meal you’ll return to time and again.

Now that you know how to make rajma masala step by step, give it

 a try and enjoy a taste of Punjab in your own British kitchen!

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--- write ✍️ by foodie Parmod.